1 med. eggplant, cut into 1 inch cubes
2 med. zucchini cut into ¼ in rounds
4 vine ripe tomatoes cut into 1 inch cubes or one 14.5 oz. can of diced tomatoes
½ c. sundried tomatoes, packed in oil and chopped
1 med. onion, coarsely chopped
1 med green or red pepper chopped coarsely
2 cloves garlic, minced
4 sprigs thyme
1 bay leaf
1 t. salt or to taste
1 t. pepper or to taste
1 T. olive oil
1 lb. campanelle pasta, or your favorite cut of pasta
Salt for the pasta water
½ c. Kalamata olives, coarsely chopped
½ c. shredded Parmesan cheese
2T. chopped parsley for garnish
Olive oil for drizzling
Toss the first 12 ingredients in the Sport pot and mix well. Cover and place in the Sport, aim it at the sun and let it cook until the eggplant is tender, about 2-3 hours.
Optional: If there is too much liquid in the pot after cooking, you can make a delicious concentrate by straining the liquid into a separate pan and reducing it by half on the stovetop. Return it to the ratatouille before serving.
To Serve: Boil the pasta in salted water according to directions. Drain. Place pasta in a large bowl, spoon the ratatouille over the past and top with olives, cheese and parsley. Drizzle some olive oil over the top and serve.